Making Neapolitan pizzas is easy, right? You'd think you'd simply need to stretch out some dough, slap on some toppings, and pop the thing into a blazing-hot brick oven for a few minutes. But at Brickell's Stanzione 87, the process is decidedly more complex. Owner Franco Stanzione orchestrates a carefully choreographed dance inside his mosaic-covered pizza oven, which can cook up to five 12-inch pies at a time, and each spot cooks differently. On a busy night, when dozens of orders for pies are buzzing into the kitchen, accidentally ripping a pie or spilling its toppings can cool one of the oven's five differentiated spots, making it unusable until it reheats. Just think about that the next time you bite into a slice of the carbonara ($17) or sausage and bell pepper ($15) pies. Hours are noon to 11 p.m. Sunday through Thursday and noon to 2 a.m. Friday and Saturday.
Readers' choice: Steve's Pizza